The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Cornbread Salad Recipe
* 1 box jiffy cornbread—prepare as directed
*
1 cup chopped dill pickle
*
1 cup chopped green pepper
*
1 cup chopped onion
*
3 cups chopped tomato
*
1 cup mayonnaise
*
1/4 cup dill pickle juice
*
10 slices of bacon
Crumble 1/2 of cornbread for 1st layer. Mix other ingredients and use half for 2nd layer. REPEAT LAYERS.
Then crumble 10 slices of bacon on top.
I make mine a little wetter. I use a little more mayo and pickle juice. I want to be sure that I have plenty to wet the cornbread. Try to serve this in a clear bowl with straight sides. It shows off the layers.
